I have moved my blogging on food, history and food history to a new blog, because it didn’t really belong here. For now I keep the recipes up but I think I will remove them from the menu. You can however find all of them over at my new site – which is much more suited for food and recipes. And those of you who are not interested in my random thoughts on medieval meat pies will get rid of that as well. Please check out
Some of you might have noticed that I like urban fantasy, like a lot. My list 25 Urban Fantasy Books that I recommend is one of my most visited posts, so I thought I would expand on it with the books I read since 2013, that I really liked. I have also read some of the authors that I was revommened in the comments of the other list – thank you for those. And if anyone want to recommend me some more, please feel free to leave a comment.
The first book was really excellent, but I got distracted by other books, so I didn’t read the second one right away. Somehow it has been two years since I read the first one but I don’t think it will take me two years to get to the last book.
This is the latest book in my reading on pre-industrial food history project. This is another one in danish and is specifically about Danish food culture in the renaissance period.
I am in the process of aranging a medieval feast as a larp event, so I am reading cookbooks. I have not yet tried any of the recipes in the book.
Title: The Classical Cookbook
Author: Andrew Dalby &Sally Grainger
Genre: Historical cookbook, antiquity
Over the last weeks I have finished reading two historical cookbook – this is the first of those.
The book focuses on the Mediterranean antiquity’s cook – with a heavy focus on Greece and Roman cooking – and it does an excellent job of it. My copy is now full of post-its of recipies I want to try out and I ended up sending my dad and my uncle recipes from the book. I have however not tried any of the recipes yet. You will see pictures once I do.